Caramel Glazed Pear Cake

Every Fall Barbara Grieb would make this cake for Doctors, Mailmen, and others who so kindly served the Grieb family throughout the year. This Caramel Glazed Pear cake recipe came from the Telegram Tribune. The cake is made with oil rather than butter, but there is butter in the glaze. This yummy cake is chock-full of diced pears and roasted pecans for the quintessential fall dessert.

Instructions for Caramel Glazed Pear Cake

Caramel Glazed Pear Cake

  • 4 ripe Bartlett pears, peeled and diced (about 3 cups) sprinkle with 1 TBS sugar – set aside

Beat together with mixer

  • 3 large eggs
  • 2 cups sugar
  • 1 ¼ cups vegetable oil

Sift Together

  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda

In a large mixing bowl, add liquid ingredients to dry Ingredients – MIX

Fold into cake mixture (with heavy wooden spoon) diced pears and 1 ½ cups coarsely chopped roasted pecans.


70 minutes at 350 degrees in a greased and floured 10 inch Bundt Pan or Angel Food Cake Pan

OR small pan with half the recipe and then bake 35 mins an hour.

When done remove from pan and poke with fork tines

Prep time 10 mins Cook time 70 mins Total time 1 hour 20 mins

Caramel Glaze DRIZZLE Prep

  • 1/2 cup brown sugar
  • 3 Tbls butter
  • 1/8 cup evaporated milk or cream
  • 1 tsp vanilla

Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2½ minutes or until sugar dissolves.

Pour the warm caramel glaze over the cake allowing it to drip down the sides.


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